Course Descriptions

NUTRITION (NTR)

NTR-200 Social Impacts of Food and Health (3)

This course examines the complex relationships between food systems, health outcomes, and society. Students will explore how social, cultural, economic, and political factors influence food access, dietary choices, and health disparities. The course addresses food justice, food security, health equity, cultural food ways, and the impact of food policies on communities. Students will analyze current food and health issues through various social science perspectives and examine potential solutions for creating more equitable and sustainable food systems.

NTR-201 Food Science (3)

This course explores the fundamental principles of food science, including food chemistry, food microbiology, food processing, and food engineering. Students will study the physical, chemical, and biological aspects of foods, food ingredients, and their processing methods. The course covers food preservation, food safety, sensory evaluation, and new product development, with emphasis on both theoretical concepts and practical applications in the food industry.

NTR-202 Foundations of Human Nutrition (3)

Foundations of Human Nutrition provides a comprehensive introduction to the science of human nutrition, emphasizing evidence-based concepts and current research. Students will explore the nature and roles of nutrients, nutrient requirements throughout the human life cycle, diseases resulting from over- and under-nutrition, food safety, and food sources. The course integrates quantitative reasoning skills through dietary analysis, energy calculations, and interpretation of nutritional data. The laboratory component provides hands-on experience with methodology and instrumentation involved in the analysis and evaluation of foods, their nutritional value, and diets.

English 102 and Communication 101 are prerequisites for all upper division courses

NTR-300 Nutritional Assessment (4)

This course covers the principles and methods of nutritional assessment, including dietary, anthropometric, biochemical, and clinical evaluations. Students will learn how to collect, analyze, and interpret nutritional data to assess individual and community health. Emphasis will be placed on evidence-based assessment techniques and applications in clinical and public health settings.
Prerequisites: NTR-202 or BI-131 or NUR-304

NTR-301 Nutrition & Health through the Lifespan (3)

This course examines the relationship between nutrition and human development across all life stages, from preconception through older adulthood. Students will explore the unique nutritional requirements, challenges, and health considerations at each life stage, including pregnancy, infancy, childhood, adolescence, adulthood, and aging. The course emphasizes evidence-based nutrition practices, cultural influences on dietary patterns, and the role of nutrition in preventing age-related health conditions.

NTR-302 Community Nutrition (3)

This course examines the principles of nutrition as they relate to community health and well-being. Topics include community nutrition assessment, program planning and evaluation, public health policy, cultural competency in nutrition education, and interventions across diverse populations. Students will analyze current public health nutrition issues and develop evidence-based strategies for improving community nutrition outcomes.

NTR-304 Culinary Principles and Nutrition (3)

This course integrates fundamental culinary techniques with principles of nutrition and healthy cooking. Students will learn the scientific basis of nutrition while developing practical culinary skills. Topics include knife skills, cooking methods, recipe modification for health, ingredient selection, menu planning, and the relationship between cooking techniques and nutrient retention. Laboratory sessions provide hands-on experience in food preparation with emphasis on nutritious cooking methods.

NTR-305 Public Health Policy (3)

This course evaluates current topics related to health policy and explores strategies for advocacy in community and public health. An examination of health policies in Hawaii, nationally, and globally will include aspects of emerging health challenges, emergency response plans, and public health funding.

NTR-370 Emerging Trends in Nutritional Science (3)

This special topics course explores contemporary issues and emerging research in nutrition science. Topics examples include personalized nutrition, nutrigenomics, gut microbiome and health, plant-based dietary patterns, food as medicine, and technological innovations in food systems. Students will critically evaluate current research, analyze case studies, and develop evidence-based perspectives on these evolving areas of nutritional science.

NTR-399 Nutrition Capstone (3)

This capstone course prepares graduating nutrition students for professional practice and career entry. Students will develop a comprehensive professional portfolio including a polished resume, cover letter, and evidence of competencies gained throughout the program. Students will complete an applied capstone project addressing a real-world nutrition issue in partnership with a community organization. The project includes needs assessment, intervention design, implementation, and evaluation using measurable outcomes, with analysis of results to assess effectiveness and inform recommendations. The course culminates in a professional poster presentation demonstrating integration of knowledge, skills, and program competencies, including interpretation of project outcomes and application to real-world practice. Course activities align with program competencies in community nutrition, program planning and evaluation, professional communication, and evidence-based practice.
Prerequisite: NTR-301

NTR-401 Behavioral Nutrition (3)

This course explores the psychological, social, and environmental factors influencing food choices and eating behaviors. Topics include theories of behavior change, emotional and stress-related eating, food marketing and policy, dietary adherence, and interventions to promote healthy eating habits. Students will apply evidence-based behavioral strategies to nutrition counseling and health promotion.
Prerequisite: PSY-101 or equivalent, or consent of Instructor

NTR-402 Principles of Nutrition, Fitness, & Exercise (3)

This course explores the fundamental principles of fitness and exercise science, including nutrition, cardiovascular health, muscular strength and endurance, flexibility, and body composition. Students will learn about exercise physiology, fitness assessment techniques, training program design, and the role of physical activity and nutrition in disease prevention and overall well-being.
Prerequisite: NTR-202 or BI-131 or NUR-304, or consent of Instructor

NTR-403 Sports Nutrition (3)

This course explores the relationship between nutrition and athletic performance. Topics include macronutrient and micronutrient needs for athletes, hydration strategies, energy metabolism during exercise, dietary supplements, and strategies for optimizing performance and recovery through nutrition. Students will evaluate evidence-based recommendations and develop nutrition plans tailored to various athletic populations.
Prerequisite: NTR-202 or BI-131 or NUR-304, or consent of Instructor

NTR-404 Sustainable Food Systems and Hawaii (3)

This course explores Hawaii's food systems through the lens of sustainability, cultural practices, and modern agricultural challenges. Students will examine traditional Hawaiian agricultural methods, current food production and distribution systems, and future sustainable solutions. Topics include ahupua'a systems, local food security, indigenous farming practices, modern agricultural technology, and development of resilient food systems for Hawaii's future.